This is a delicious and easy way to use all of your summer harvest! Tomatoes, peppers, zucchini, eggplant and potatoes, all roasted in a zesty herb-infused olive oil mixture. The result is a rich, decadent vegetable dish, which is also super healthy!
1/2largeeggplant, cut into large wedges (see NOTES)
3potatoespeeled, cut into medium-sized pieces
2 mediumzucchini, cut into large wedges
2mediumtomatoes, chopped
2redpeppers, quartered
1med/largeonion, cut into large pieces
2clovesgarlic, chopped or minced
1/2bunchfresh parsley, stems removed, chopped
1/4cupfresh basil leaves, chopped
1/2bunchfresh dill, chopped
1tspKosher salt
1/2-3/4tspblack pepper
1tbspdried oregano
1tspdried rosemary
1tspdried thyme
3/4cupextra virgin olive oil
1tbsptomato paste
1/2-3/4 cupwater
Instructions
1. Preheat oven to 400F
2. In a large mixing bowl, combine all the ingredients except the water. Mix well until all veggies are completely coated in the olive oil and herbs.
3. Pour the veggies onto a sheet pan and spread out evenly. Carefully drizzle the water around the veggies.
Baked for 30 minutes, flip veggies, and bake 30 minutes longer.
After one hour the veggies should be caramelized and velvety soft. Enjoy!
Notes
NOTE:
Make sure vegetables are cut into large pieces-- allowing them to hold their shape (and not dissolve into mush) when cooked in the olive oil mixture.
You can combine a drained, rinsed can of chickpeas with the veggies to make this a main dish meal.
You can mix and match whatever veggies you grow in your garden or buy at the farmer's market: leeks, sweet potatoes, carrots, butternut squash and more. You can also use whatever herbs you have-- oregano, rosemary, basil, sage and more.
Yes, there's a lot of olive oil, but that's what makes this dish so scrumptious! You can mop up any remaining olive oil with some crusty bread-- yum!